Puer tea has been stored for a long time, and it can grow older and more fragrant, but raw tea soup has been stored for a long time, why is it getting redder?
Under long-term storage under suitable conditions, many tea friends at home collect Pu-erh tea according to their preferences. At the time of new tea, Pu-erh raw tea is only autoclaved and has not been fermented. The soup color is green, which is not much different from green tea. As the storage time increases, the oxygen and moisture in the air react with Puer tea and gradually transform. The color of the tea cake and the soup color gradually turn red.
The color of the new tea soup is usually light yellow or yellow-green. Because the content of the new tea stage is the most abundant, the chlorophyll accounts for a large proportion, so the soup color is closer to the color of fresh leaves when picked.
In the post-fermentation of Pu-erh sheng tea, theaflavin and thearubin are oxidized and polymerized to form theaphylline. Since these pigments are water-soluble substances, they can be easily incorporated into the tea soup. The tea soup changes from the original yellow to red. Slowly from red to brown, the tea soup becomes more and more red, which is why the longer the Puer tea soup is stored, the more red the soup becomes.
This oxidation process significantly reduces the astringency and bitterness of the tea soup. In addition, it has a higher content of soluble sugar and water extracts, and is aged in an environment protected from light, dryness, ventilation, and without odor pollution. The mellow, red-brown soup color makes the taste of tea better and better. Theaflavin is an important component of soup color “bright”; theaflavin is the main component of soup color “red”; theabrownin is the main reason for soup color “darkness”, and it is also a substance that deepens redness. The aroma of Pu-erh tea is caused by the variety of Pu-erh tea’s raw materials, processing technology, and storage environment in the later stage.